Wash the blueberries and drain. Sprinkle a tea towel with flour and roll the blueberries in it. Wrap the now lightly floured berries and leave for a good 30 minutes or so to dry completely. Preheat oven to 425F/210C/Gas Mark 7. Sift the flour, salt, sugar, and baking powder into a large mixing bowl. In a separate bowl, beat the eggs. Add the melted butter and then the milk. Quickly stir the liquid ingredients into the dry, confining yourself to only 10-15 strokes. Leave the lumps as too much handling will result in tough muffins. Add the floured blueberries and the optional rind if you are using. Briefly fold in the berries. Spoon into the prepared muffin pans, allowing the mixture to fill about 2/3 of the cup. Bake in the hot oven for 15-20 minutes. Muffins will be a light golden colour when fully cooked. R Remove at once from their tins. Serve with plenty of butter. To really make this a meal, scramble some eggs to eat with the muffins!